Asparagus Omelette with Crab and Crème Fraiche

Preparing the Asparagus

1. You will need an asparagus kettle or large pot.
2. The spears have a tough base and a tender stem and tip. Towards the base where the white starts to turn to green, they will naturally snap. Break each one individually and put to one side.
3. Fill the pot with cold water and bring to the boil. Tie the asparagus in bundles of 12 or thereabouts with twine. Don’t tie too tight or it will damage the flesh.
4. Drop the bunches, three or four at a time, into boiling water to which you have added a good teaspoon of salt. Return to the boil and cook for 4 minutes, no longer, or the flesh will be sloppy and have no texture and the tips will disintegrate.
5. If serving hot, cut the twine from each bundle, and trim the ends of the spears so they are even. If serving cold, fill a bowl with cold water and put in some ice cubes. Lift the cooked bundles from the pot and plunge into the cold water. Leave for four minutes, drain well, cut the twine, and trim the ends of the spears. Keep the trimmings to add to your soup (see below).

Making the Crabmeat

1. In the small pan melt the butter and add the diced shallot.
2. Season and cook for three minutes until the shallot is transparent, but without colour.
3. Add the brown meat and stir, set to one side.
4. Go through the white meat and check there is no shell set to one side.

For the Omelette

1. Break the eggs into a mixing bowl and add the cream.
2. Mix well with a fork and season with salt and white pepper.
3. Place the non stick pan over a medium heat; add half the butter and when melted pour in half of the egg. With the fork, gently move the egg around so it starts to cook evenly.
4. Keep the heat at about medium and if the omelette starts to colour or stick take off the heat.
5. Using a spatula or a fork, lift the handle of the pan as if you are showing someone the inside of the pan, but leave the far end resting on the stove.
6. Take half the brown crab and drop it into the centre as well as 4 spears of asparagus.
7. Ease the raised end of the omelette over so it starts to roll.
8. Fold the omelette over and tip onto a plate. Repeat the process to make the second omelette.
9. To finish top with the fresh white crab, the remaining asparagus and a good tablespoon of Crème Friache.